Shredded Pork with Mushrooms and Pickled Vegetables

Overview

It seems that every year there is an overflow of New Year’s goods prepared during the twelfth lunar month. I often clean up my belongings after the New Year and find that there are more and more useful items. But some can be stored every other year, and some need to be destroyed as soon as possible. The flower mushrooms I bought a few years ago are huge and thick wild mushrooms. After soaking, it was bigger than my fist, and it tasted very fragrant and tasted very tender. Use these mushrooms to make stir-fries, adjust stuffings, and stew soups... Often one mushroom can be cut into a large plate, and the fried meat is delicious and tender...

Tags

• hot dishes
• summer recipes
• light soy sauce
• mushroom
• pickled mustard
• pork
• cooking oil
• green pepper
• salt

Ingredients

Steps

1. 1 Prepare dried flower mushrooms, green peppers, onions (sweat! I forgot to use them), and mustard.

   

2. 2 Wash and shred pork, green peppers, and mustard; soak mushrooms in advance, wash, and cut into thin slices for later use.

   

3. 3 Take an appropriate amount of pork shreds, mix with light soy sauce and starch and set aside.

   

4. 4 Stir-fry the green pepper in an oil-free pan.

   

5. 5 Fry until it changes color, add appropriate amount of salt, and set aside.

   

6. 6 Heat oil in the pan, add pork shreds; smooth out.

   

7. 7 Add green pepper and stir well.

   

8. 8 Add mushrooms and stir well.

   

9. 9 Add appropriate amount of salt and stir well.

   

10. 10 Pour in shredded mustard and stir-fry evenly.

    

11. 11 Pour in light soy sauce and stir well. Stir-fried mushrooms, pickled mustard and shredded pork, season well and put on a plate.